Friday, August 29, 2014

Gluten Free Zucchini Bars

Zucchini Bars I'm just going to put this out there now, these pictures look like crap, It was dark outside and were having a muggy day, and I had to take these bars to a party, not my finest work!! This Summer has pretty much been like that, rush, rush, rush....they say when you have little kids you have no time, but; man having teenagers are a lot more work then the little ones, at least with the little ones the want to go to the pool!! Those rotten teens just want to sit and rot on the XBOX all day. I have baked a ton, but nothing has made it on here because, my house has looked like a scene out of CSI, heavy duty plastic on the floor, walls and ceilings, and furniture shoved everywhere....with a healthy dose of saw dust 3 inches thick all over the house! Like anyone wants that in there food?! YIKES!!! Construction that took 2 months to finish, is always a pleasure, especially when it involves your kitchen! NOT! So with the abundance of Zucchini around I thought, let's make something delicious I can put cream cheese frosting on, OH YA!! These bars are quick and fantastic if I do say so myself! (oh the other gluten eaters loved them too!) Give them a try and see if you like them too!Happy Baking Natalie

How to--First mix the sugar,oil and buttermilk together, then add the Zucchini and mix well.-Next add the salt, vanilla, baking soda and baking powder and mix well.-Then add your 4 large eggs one at a time until they are mixed in, and then add the flour a cup at a time and mix well.-Use a 17x13 inch Jelly Roll pan, spray it with Pam. Preheat the oven at 350 degrees and bake for 35 minutes or until a toothpick comes out clean.Cool on a wire rack, then frost with with Cream cheese frosting.

Cream Cheese Frosting:- 1package room temperature cream cheese- 1 cube butter(softened)- 1 tsp real vanilla- 4 1/2 - 5 cups powdered sugar( depending on how sweet you like it)
-1 dash salt
- milk as needed
Beat together the cream cheese and butter
until creamy, then add vanilla, and salt. Next add powdered sugar and
mix together, add milk if it gets too thick. Beat well. I make this recipe, it
makes a lot, if I don't use it all I put it in a sealed container in the
freezer and get it out for the next time I need to frost something, it
works great when your in a hurry.

About Me

Hi, I'm Natalie, I'm a wife, mom, Hairstylist and avid traveler. I love to bake, but I don't love to cook! I thought my baking days were over when I was diagnosed with Celiacs, but instead I looked at it as a challenge! I really, hope you enjoy my recipes, let me know what you think :)